Creamy Sun-Dried Tomato Shrimp

If you’re looking for a fresh tasting, yet rich tasting dish… then this recipe is just right for you! I served this delicious shrimp over angel hair pasta with a yummy glass of red wine on the side! It was super easy to make, quick, and tasted “top notch” if I say so myself!

Ingredients:

30 Raw Extra Large Sized Shrimp (26/30 count)

2 tablespoons of butter

1 tablespoon of olive oil

2 tablespoons of fresh minced garlic

1 cup of chicken broth

½ cup of diced sun-dried tomatoes (squeeze out excess oil)

½ cup of julienned fresh basil

½ tablespoon of fresh diced parsley

1 tablespoon of dried oregano

½ cup of heavy cream

¼ cup of grated parmesan cheese

3 cups of fresh baby spinach

½ cup of cherry tomatoes (cut in half)

¼ cup of shredded parmesan (optional)

Salt & pepper to taste

Directions:

In a deep sauté pan – melt butter and olive oil over medium/high heat. Add in minced garlic and sauté until lightly golden.

Add raw shrimp directly into pan and give it a good stir. Allow shrimp to cook for about 2 minutes, constantly turning shrimp over. Add chicken broth directly into pan, sprinkle lightly with salt and pepper (about ¼ teaspoon) and stir. Cook for about 2 minutes.

Turn heat down to medium. Next, add in diced sun-dried tomatoes, basil, parsley, and oregano. Allow the sun-dried tomatoes to simmer for a minute, until broth starts to turn red.

Next, add in heavy cream. Bring the liquid back up to a simmer. Add in grated Parmesan cheese and stir.

Add in baby spinach, and cherry tomatoes and gently fold everything in together. Allow everything to simmer for about 4 minutes, while constantly stirring. Be sure that shrimp is 130°F and firm.

Add additional salt/pepper if needed. Top with shredded Parmesan cheese if you’d like!

Serve as an appetizer with charred bread, serve over angel hair pasta or pair with any other side you may like! Enjoy!